Tyndallization is a process from the nineteenth century for sterilizing substances, usually food, named after its inventor John Tyndall, that can be used to kill heat-resistant endospores. Although now considered dated, it is still occasionally used.
Tyndallization is a process from the nineteenth century for sterilizing substances, usually food, named after its inventor John Tyndall, that can be used to kill heat-resistant endospores. Although now considered dated, it is still occasionally used.
A simple and effective sterilizing method commonly used today is autoclaving: heating the substance being sterilized to for 15 minutes in a pressured system. If autoclaving is not possible because of lack of equipment, or the need to sterilize something that will not withstand the higher temperature, unpressurized heating for a prolonged period at a temperature of up to , the boiling point of water, may be used. The heat will kill any bacterial cells; however, bacterial spores capable of later germinating into bacterial cells may survive. Tyndallization can be used to destroy the spores.
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